Pork Free Shichimi Togarashi
This Japanese seven-spice blend is one of those pantry staples that quietly transforms everything it touches — ramen, grilled fish, roasted vegetables, a simple bowl of rice. The combination of Korean red pepper flakes, citrusy sansho pepper, toasted sesame seeds, nori, and ground ginger creates a layered heat that's bright, aromatic, and deeply satisfying. Every ingredient here is plant-based and naturally free from any pork-derived additives, which is more than you can say for plenty of store-bought spice blends that sneak in unexpected extras. Making it yourself means you know exactly what's in the jar, and the toasting steps — just a few minutes in a dry skillet — unlock a depth of flavor that pre-packaged versions rarely match. The dried orange peel and nori flakes give it a subtle umami backbone that keeps you reaching for the jar again and again. It comes together quickly, stores well for up to three months, and makes a genuinely thoughtful homemade gift for anyone who loves bold, complex seasoning.
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Learn more →Ingredients
8 servings
- 2 tbsp korean red pepper flakes (gochugaru) or coarsely ground dried red chili
- 1 tbsp sansho pepper (or sichuan peppercorns)
- 1 tbsp dried orange peel, finely crumbled
- 1 tbsp white sesame seeds
- 1 tsp black sesame seeds
- 1 tbsp nori, cut or crumbled into small flakes
- 1 tsp ground ginger
- 1 tsp poppy seeds
Instructions
- 1
Toast the white sesame seeds and black sesame seeds together in a dry small skillet over medium-low heat, stirring constantly, until the white seeds are lightly golden and fragrant, about 2–3 minutes. Watch closely, as sesame seeds can brown quickly. Transfer immediately to a plate to cool.
- 2
Add the sansho pepper to the same skillet and toast over medium-low heat, stirring, until fragrant, about 30–45 seconds. Transfer to the plate with the sesame seeds and let cool completely.
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